The idea/yogurt recipe inspiration comes from a Bobby Flay article in Bon Appetit where Bobbie blanched the carrots, made a spice blend, coated the carrots in dried herbs and cooked them in a large skillet. It looked gorgeous and although I may try the actual recipe one day, this is a fun and dare I say, simpler, twist.
Foodie note: The carrot cooking time depends on the width of your carrot selection. The size “medium” is so subjective, you’re basically looking for carrots to be about the same size for this recipe since you’re roasting them whole. If any carrots stand out as larger, slice them lengthwise. If you use thinner farmers market carrots, lessen the cooking time.
1 lb of carrots, washed, peeled and trimmed of the green bushy end
1 bunch beets, stem trimmed, washed, peeled and sliced into 1/2 inch wedges
1/2 teaspoon sea salt
Pinch of red pepper flakes
6 tablespoons red or white wine vinegar
5 tablespoon olive oil, divided
1/2 cup Fage 2% Greek yogurt
1 tablespoon dried harissa or harissa paste
2 teaspoons fresh thyme, chopped
1/2 teaspoon finely grated lemon zest, plus more to garnish
Freshly grated pepper
1) Preheat oven to 425*F
2) Arrange carrots and beets in a baking dish, add vinegar, 4 tablespoons of oil, red pepper flakes and salt. Spoon the dressing over the cut veggies, cover with foil and bake for 20 minutes, then uncover, stir and bake until a fork pierces the carrots/beets but they still have a little crunch, about 10-15 minutes.
3) While vegetables bake, mix 1 tablespoon olive oil, thyme and lemon zest into yogurt. Add Harissa paste and swirl to mix, but maintain streaks of orange in the yogurt.
4) Carrots can be served at room temperature, warm or cool – chefs choice! To serve, spread a healthy smear of Harissa yogurt on a platter and arrange carrots on top. Finish with a drizzle of good olive oil, a few cracks of pepper and grated lemon zest.